Taco Stuffed Zucchini Boats Delightful and Easy Meal

Ingredients

• 4 medium zucchinis
• 1 pound ground turkey or beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning mix
• 1 cup black beans, rinsed and drained
• 1 cup corn, frozen or fresh
• 1 cup diced tomatoes, canned, with juices
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• to taste salt and pepper
• for garnish fresh cilantro
• for serving sour cream (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the centers using a spoon, creating a boat shape. Sprinkle a little salt inside the boats and set them aside to drain.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
5. Add the ground turkey or beef to the skillet and cook until browned, breaking it apart with a spatula, approximately 5-7 minutes. Drain excess fat if needed.
6. Stir in the taco seasoning mix, black beans, corn, and diced tomatoes. Cook for another 5 minutes, allowing flavors to meld. Season with salt and pepper to taste.
7. Spoon the filling into the zucchini boats, packing it generously. Place them in a baking dish.
8. Sprinkle shredded cheddar cheese on top of each stuffed zucchini boat.
9. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the zucchinis are tender and the cheese is bubbly and golden.
10. Once baked, remove from oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
11. Serve with sour cream on the side if desired.